This Eggs Florentine recipe uses our cheese sauce poured over eggs on a bed of cooked spinach - and baked in French Onion Soup bowls, Souflee bowls, or a similar oven safe, single serving dishes.

The easy way to execute this dish: make a bed of cookied spinach in the bottom of your bowl. Drop a poached or shirred egg or two on the spinach and top it all off with a hollondaise. Variations use a bechemel or cheese sauce. We like cheese sauce.

Eggs Florentine is a breakfast treat around here. It's a Sunday morning breakfast ... when we have time to prepare and savour this delightful, layered dish - and time to sit a while afterwards. Eggs Florentine is served, around here with a fresh loaf of French Bread and, if we're lucky and still have, some of our own, home made jams.